BDC's NC Pork Shoulder

Thought I'd share the last butt I smoked, plus the recipe I've been using for years. I have been stoking fires way too long...I love my new SmokinTex man and everyone I know is jealous when they see it! I've uploaded a short video for family and thought you might like to see it. I prefer to make a homemade NC vinegar-style sauce for my pork...but I also make a tomato-based…and I cheat a little bit; what I like to do is mix 1/4 cup of my vinegar sauce to 1.5 cups of Sweet Baby Rays Original! Shake well! It’s really tasty and everyone loves it! If you’re making sandwiches I highly recommend the “Tidewater Coleslaw” recipe located here on the Smokin' Tex recipes page: http://smokintex.com/Recipes/Recipes_TidewaterSlaw.html top off your sandwiches with this and you will be in 7th heaven! Enjoy...

Combine all ingredients in a jar or bottle with a tight-fitting lid and refrigerate for 1 to 2 days before using so that the flavors meld. Shake occasionally, and store for up to 2 months in the refrigerator.

Let’s Do This!

1. On the night before…make the rub, the sauce, the coleslaw and get the pork ready by
2. Rinse meat thoroughly with cold water and dry with paper towels
3. Dampen counter and lay two long sheets of plastic wrap/cellophane, place pork in the middle and put on your latex gloves (you’ll thank me later); coat all sides of the pork with a thin layer of yellow mustard
4. Shake your pork rub all over the pork liberally and rub it in well…toss the gloves
5. Wrap pork tightly in the plastic wrap and add a few more layers, keep it tight
6. Place pork in a large bowl and place in the refrigerator until next day
7. 1 hour before you’re ready to smoke…pull the pork from the fridge and leaving it in the bowl and still wrapped…inject the pork with the cider from all sides until its gone - the 1 hour will bring the meat close to room temp and marinade it
8. Place the pork on a middle rack that has been sprayed with a non-stick spray...always with the fat-cap DOWN; if you cook with fat-cap up...it cools the meat and prolongs cooking times.
9. Add the wood chips to your smoke box and insert your meat thermometer into the center of the pork (don't touch the bone; set the smoker to 225° F and smoke for 14 hours and then turn the temp up to 250° F and it should take about 1 more hour (better bark) until the meat thermometer registers 200° F (approx. 1.5 hours p/lb.
10. Pull the pork out and wrap tightly in foil; let it rest for 1 -2 hours and serve with sauces and coleslaw; provide some potato rolls and top your sandwich with the coleslaw for a stellar BBQ sandwich experience. Enjoy!